Hi Ladies,

I have been making these muffins using this recipe i found and thought I would pass it along! They are SO tasty and the nutrition is great!
Recipe yields 12 muffins

1 muffin has 5 grams of protein, 8 grams of carbs and less than one gram of fat!

Ingredients

* 8 egg whites ( I use 7 extra large egg whites)
* ½ cup fat free cottage cheese
* 1 tbs vanilla extract
* 1/2 scoop vanilla/plain protein powder
* 1 cup oats
* 2 tsp baking powder
* 1/2 cup Splenda OR 1/4 cup Stevia
* 2 tsp cinnamon
* 1.5 cup finely grated carrots


Optional Frosting:

* 1 package fat free cream cheese
* 1/4 cup Splenda or 1/8 cup Stevia
* 1 tsp maple extract OR vanilla extract (for vanilla frosting...I use sugar free maple syrup)

Method

1. Pre-heat oven to 375. Spray muffin tin (12 muffin cups) with non-stick spray. *Note: Do not use paper muffin liners, this batter sticks to them, however, foil muffin-liners work wonderfully!
2. Combine all of the ingredients and 1/2 cup of the carrots in a blender (don’t add the rest of the carrots, the pineapple, or the walnuts just yet!) Blend until mixture is smooth.
3. Pour the mixture into a medium-sized bowl, and gently fold in the rest of the carrots and pineapple, and walnuts or raisins if desired.
4. Spoon batter into 12 muffin tins, filling each cup full. Bake for about 25-30 minutes or until golden brown on top, and toothpick comes out clean. Remove from pan immediately and allow to cool at room temperature.
5. To make the frosting (optional) mix cream cheese, sweetener, maple extract, and vanilla extract together in a small bowl, chill in the fridge while the muffins are baking, and spread on top of muffins after they’re cooled. ENJOY!